I still remember the first time I made these peppermint patties — a tiny batch, a sticky counter, and that satisfying snap when the chocolate set. These little mint-filled chocolates are perfect for holiday tins, last-minute gifts, or an after-dinner treat. If you like the cooling peppermint bite of store-bought confections but want something fresher and quicker, this recipe delivers in under an hour with pantry-friendly ingredients and zero tempering stress. If you enjoy similar easy chocolate-mint bakes, you might also like these  for another festive pairing.

Why you’ll love this dish

These peppermint patties are fast, forgiving, and taste like a homemade York — without the long ingredient list or complicated technique. They’re budget-friendly (a small batch uses mostly pantry staples), kid-approved (sweet, minty, and easy to shape), and great for gifting because they store well and look polished once dipped in chocolate.

“Light mint filling, clean chocolate shell — an instant classic. I made a double batch for the holidays and every neighbor asked for the recipe.” — home baker review

Why make them at home instead of buying store-bought? You control the sweetness, the intensity of peppermint, and any dietary swaps (use dairy-free chocolate or margarine). They’re also faster than you’d think: active time is about 15–20 minutes; chilling and setting add another 30–45 minutes.

Step-by-step overview

Make a smooth mint filling by combining powdered sugar, condensed milk, butter, and peppermint extract.

Shape the filling into small, flat discs and freeze so they hold their shape.

Melt chocolate with a bit of coconut oil for a glossy, easy-to-dip coating.

Dip each frozen patty, let the chocolate set, and store.

This overview keeps expectations clear: minimal mixing, a short freezing step to firm the centers, and a quick chocolate-dipping finish.

What you’ll need

1 cup powdered sugar

1/2 cup sweetened condensed milk

1 teaspoon peppermint extract

1/4 cup butter, softened (or vegan butter for dairy-free)

1/2 cup semi-sweet chocolate chips (use dairy-free chocolate if needed)

1 tablespoon coconut oil (helps the chocolate set shiny and smooth)

Notes and substitutions:

Sweetened condensed milk adds sweetness and chew; for a slightly less sweet version, reduce powdered sugar by 1–2 tablespoons, but expect a softer filling.

Peppermint extract is concentrated — start with 1 teaspoon and increase in 1/4-teaspoon increments if you like a stronger mint kick.

Coconut oil thins the chocolate so dipping is easier; you can use vegetable oil, but coconut oil can help the coating firm with a better shine.

If you want a crunch contrast, sprinkle crushed peppermint candy or chopped nuts on wet chocolate before it sets.

(If you’re thinking of savory patties for a different snack idea, recipes like these  show how versatile shaped patties can be.)

Directions to follow

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Delicious Peppermint Patties chocolate treats with a refreshing mint center.

In a medium bowl, combine 1 cup powdered sugar, 1/2 cup sweetened condensed milk, 1 teaspoon peppermint extract, and 1/4 cup softened butter. Stir until the mixture is completely smooth and holds together.

Scoop small portions (about 1 tablespoon each) and roll them into balls. Flatten each ball into a thin patty and place them on a parchment-lined baking sheet.

Freeze the patties for about 30 minutes, until firm. Freezing keeps the filling from dissolving the chocolate when dipped.

In a microwave-safe bowl, combine 1/2 cup semi-sweet chocolate chips and 1 tablespoon coconut oil. Microwave in 20–30 second bursts, stirring between bursts, until the chocolate is fully melted and glossy.

Working quickly, use a fork or dipping tool to lower a frozen patty into the melted chocolate. Turn to coat completely and tap the fork on the bowl edge to remove excess.

Return the coated patties to the parchment-lined sheet. Let them set at room temperature or refrigerate for 10–15 minutes until the chocolate hardens.

Quick safety note: avoid repeated reheating of the melted chocolate — only melt exactly what you need or keep it warm over a low double boiler to prevent burning.

Best ways to enjoy it

Serve a small platter of peppermint patties with coffee or strong black tea — the mint cleanses the palate after sweets.

Package them in mini candy cups and add to holiday gift tins or neighborly care packages.

For a dessert plate, arrange 3 patties alongside dark chocolate shavings and a few fresh raspberries for color contrast.

Pair with a glass of milk for kids or with espresso for a grown-up after-dinner bite.

If you want to turn them into a plated dessert, place one patty on a dollop of whipped cream and dust with cocoa.

Keeping leftovers fresh

Store peppermint patties in an airtight container in the refrigerator for up to 2 weeks. Layer parchment between rows to prevent sticking. For longer storage, freeze them in a single layer on a sheet until solid, then transfer to a freezer-safe container for up to 3 months. Thaw in the refrigerator for an hour before serving.

Food-safety tip: Because this recipe uses sweetened condensed milk and butter, keep them refrigerated if you won’t eat them within a day at room temperature, especially in warm climates.

Pro chef tips

Chill the filling thoroughly: don’t skip the freeze step. A firm center prevents the chocolate shell from cracking or melting into the filling when dipped.

Use a small cookie scoop for uniform patties — consistent size means even freezing and pretty presentation.

If the chocolate thickens while you’re dipping, gently rewarm it for 5–10 seconds in the microwave. Stir well — never overheat.

For a mirror-like finish, tap the fork lightly and spin the patty in the chocolate to smooth the coating before placing it down.

Want neat bottoms? After the chocolate sets, flip some patties over and touch up any thin spots with a little extra melted chocolate, then chill briefly.

For quick inspiration on shaping and patties in other recipes, check out this straightforward guide to  — many of the same shaping tricks apply.

Creative twists

Dark mint patties: swap semi-sweet chips for 60–70% dark chocolate for less sweetness and richer flavor.

Candy-cane crunch: sprinkle crushed peppermint candy onto wet chocolate for a festive crunch.

Orange-mint combo: add a teaspoon of orange zest to the filling for a bright citrus note.

Vegan/dairy-free: use dairy-free condensed milk alternatives and vegan butter; dip in dairy-free chocolate chips.

Mini sandwich version: press two small patties together with extra filling in the middle for a thicker center.

Common questions

Q: How long do these take to make?

A: Active prep is about 15–20 minutes. Freezing and setting add roughly 30–45 minutes. Most of the time is hands-off chilling.

Q: Can I make these ahead for a party?

A: Yes. Refrigerated, they keep up to 2 weeks. For longer lead time, freeze up to 3 months and thaw in the fridge before serving.

Q: My filling was too sticky — how do I firm it up?

A: Add a tablespoon or two more powdered sugar and chill again. If it’s too dry or crumbly, stir in a teaspoon of condensed milk.

Q: Can I temper the chocolate?

A: Tempering isn’t required here because the coconut oil helps the chocolate set with a good sheen. If you prefer tempered chocolate for maximum snap, you can temper using the seeding method before dipping.

Q: Are these safe for kids?

A: Yes — they contain no alcohol. Keep in mind peppermint extract can be strong; use the recipe amount or slightly less for small children.

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